Paillard of Chicken

A paillard is a thin slice of meat or chicken that is quickly sautéed. In this version, the slices of chicken are dredged and coated in an herbed, whole wheat breadcrumb mixture.

Ingredients

5 slices whole wheat bread

2 tablespoons grated Parmesan cheese

2 tablespoons chopped fresh parsley

8 (6-ounce) skinless, boneless chicken breast halves

1/4 cup fresh lemon juice

1/3 cup whole wheat flour

1 teaspoon cracked black pepper

1 teaspoon dried thyme

1 teaspoon dried rubbed sage

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon salt

3 large egg whites, lightly beaten

2 tablespoons olive oil, divided

Nutritional Information

Calories 295

Caloriesfromfat 0.0%

Fat 6.9g

Satfat 1.5g

Monofat 0.0g

Polyfat 0.0g

Protein 43.6g

Carbohydrate 13g

Fiber 2.1g

Cholesterol 100mg

Iron 2.3mg

Sodium 321mg

Calcium 58mg

Calories 295

Caloriesfromfat 0.0%

Fat 6.9g

Satfat 1.5g

Monofat 0.0g

Polyfat 0.0g

Protein 43.6g

Carbohydrate 13g

Fiber 2.1g

Cholesterol 100mg

Iron 2.3mg

Sodium 321mg

Calcium 58mg

How to Make It

Step 1

Place bread in a food processor; process 30 seconds or until crumbly. Combine breadcrumbs, cheese, and parsley; set aside.

Step 2

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush both sides of chicken with lemon juice. Combine flour and next 4 ingredients in a large zip-top plastic bag. Add chicken, and seal bag; shake to coat.

Step 3

Sprinkle both sides of chicken with salt. Dip chicken in egg white; dredge in breadcrumb mixture.

Step 4

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 chicken breast halves; cook 4 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining oil and chicken.